3. Remove from heat, add the flour into the saucepan. Using a wooden spoon, stir the mixture quickly to mix.

4. Place the saucepan back over medium heat. Stir constantly with the wooden spoon while letting the moisture from the mixture evaporate. Still on low heat, cook the dough for 1 – 2 minutes till a thin white film is formed at the bottom of the saucepan. Remove saucepan from heat.

5. Dump the dough into a mixing bowl, and while the dough is still warm, add in the eggs one at a time.

6. Using the spatula, stir the mixture quickly to mix in the eggs.

7. When the eggs are fully mixed in and mixture appears to be glossy appears. Test the batter by taking a scoop of it and it hangs down and form a smooth triangular shape, it means you are on the right track.

8. Transfer the dough to a piping bag.

9. Line a tray with baking paper. Snip off the end of the piping bag and start
piping swirls of the dough onto the tray. You should end up with approximately
12 mini puffs. (3 cm diameter). Spray some water on it. Gently smoothen out the pointed peaks with a moistened finger.

10. Place in preheated oven and bake for 30 minutes. The high temperature is necessary to allow the quick evaporation of the air from the pastry. This will help to raise the shell of the pastries. Cool before filling with desired fillings.

2. Bring the remaining milk to boil in a saucepan. Pour the hot milk in small stream into the egg mixture. Whisk in a few tablespoons of the milk mixture into the yolks bit by bit, before adding the rest of the milk. Whisking constantly with a balloon whisk as you pour (very important).

3. Once incorporated, pour everything back into the saucepan. Add the heated milk mixture to the egg yolks gradually.

3. Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter.

4. Pour into a bowl and cool. When cooled, blend in mashed purple sweet potato with a hand blender till mixture is smooth.

5. Cover with cling wrap, ensuring that the cling wrap touches the top of the cream to prevent a skin from forming. Refrigerate till ready to use.

Assemble

1.Using a sharp knife, make small slits at the bottom of the choux puffs.

2.Pipe in the crème pâtissière that has been chilled in the ketchup bottle or piping bag.

3. Sieve some icing sugar on these choux pastries.

4. Place these choux puffs in the refrigerator to chill thoroughly before serving.

And these little snacks tasted great after refridgeration.
They were gone in minutes!